Abstract:
The aim of this research was to establish the exten
t of adoption of two quality management systems in
selected
hospitality and catering establishments in Nairobi
Kenya. Survey design was used and the target popula
tion was
managers in the establishments. A sample size of 12
0 was used. Purposive sampling was used to select t
he
managers because adoption of the systems was assume
d to be a managerial responsibility. Interview sche
dules and
questionnaires were used to collect primary data wh
ich was analyzed using descriptive statistics. From
the
findings majority of the respondents had knowledge
about the existence of quality management systems b
ut had
not adopted the systems because of high costs invol
ved in its implementation and lack of information.
Hazard
Analysis and Critical Control Point system (HACCP)
was preferred than Assured Safe Catering (ASC). The
establishments using Quality management systems hig
hlighted the benefits of the systems that included
success in
production of quality products and increased profit
ability. However the systems had limitations such a
s
demanding routine of maintenance of standards and i
nvolving intense documentation. Evidently, quality
management systems are relevant to the hospitality
industry and need to be adopted by operators in the
food
handling sector